Soak cornbread and sandwich bread in chicken broth and water in a large bowl about 10 minutes; stir until liquid is absorbed. Saute onion and celery in butter until tender. Add sausage, and cook over low heat until sausage is browned; drain. Add sausage mixture, eggs, and pepper to bread mixture; stir well. Spoon dressing into a lightly greased 13" x 9" x 2" baking dish. Bake at 350 degrees F for 1 hour or until lightly browned. Yield: 8 servings. Note: 5 cups homemade unsalted chicken broth may be substituted for canned broth and water, additional salt may need to be added. _The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 8|
|Calories from Fat: 284 (62%)|
|Amt Per Serving||% DV|
|Total Fat 31.6g||42 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 342.9mg||106 %|
|Sodium 667.3mg||23 %|
|Potassium 423mg||11 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 13.8g|
|Protein 28.3g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!